Description
This vibrant holiday soup blends roasted beets, potatoes, herbs, and porcini mushrooms simmered in beet kvass and vegetable stock for a rich, earthy flavor. Finished with lemon, honey, and a garnish of crème fraîche, it’s a warming, festive dish perfect for winter gatherings.
Ingredients
Scale
- 8 large Beets
- 2 large Yukon Potatoes
- ½ C Parsley
- ½ C Dill
- ½ C dried Porcini Mushrooms
- 1 C Celery Leaves
- 6 cloves Roasted Garlic
- 2 C Beet Kvass
- 2 quart Vegetable Stock
- 1 T Lemon Juice
- 1 T Honey
- Salt to taste
Instructions
- Peel beets and potatoes and cut into cubes.
- Add beets and potatoes to cold vegetable stock and beet kvass, bring to a simmer and turn down, cook until tender for about thirty minutes.
- Add rest of ingredients and blender until smooth.
- Thin out with more heated vegetable stock if needed, season as necessary.
- I like to add some celery salt at the end— and garnish with creme fraiche. YUM.